Double Espresso Muffins
- Ready In:
- 25mins
- Ingredients:
- 12
- Yields:
-
12 muffins
ingredients
- 2 cups flour
- 4 teaspoons baking powder
- 1⁄2 cup sugar
- 1⁄2 cup pecans, chopped
- 1 tablespoon instant coffee
- 1 tablespoon boiling water
- 60 g butter, melted
- 2 eggs
- 1 cup milk
-
Espresso Glaze
- 1⁄2 cup icing sugar
- 1 teaspoon instant coffee
- 1 -2 teaspoon boiling water
directions
- Preheat oven to 200°C Lightly grease 12 muffin tins.
- Sift together flour and baking powder into a bowl, stir in the sugar and pecans and make a well in the centre.
- In another bowl dissolve the coffee in the boiling water and allow to cool.
- Add the coffee to the melted butter, eggs and milk, and lightly whisk together.
- Fold egg mixture into dry ingredients and stir quickly to combine.
- Spoon mixture into prepared muffin tins and bake for 12-15 minutes or until muffin springs back when lightly pressed.
- To make Espresso Glaze:.
- Combine icing sugar and coffee in a bowl and add enough boiling water to make a spreadable consistency. Drizzle over the top of each muffin.
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RECIPE SUBMITTED BY
I'm an American, living between London and New Zealand. I love to cook and try new recipes and have tried many new things since living in the UK and New Zealand.
When I bake, I like to start from scratch and don't use cake mixes, fake foods like Cool Whip or premade frostings.
I am really happy cooking and get a huge sense of satisfaction when people enjoy dishes and treats that I make. I would love to open my own business in the food industry some day, but still working on that idea!